Remove the skin from the pork and grind it finely. Choose pork with a bit of fat so it won’t be dry.

Mix the ground crab with water, stir well, then strain through a sieve. Use the liquid to cook with 1/2 tablespoon salt. When it comes to a gentle boil, use a slotted spoon to skim off the floating crab paste. Squeeze out excess liquid; mix this crab paste with the ground pork to make the crab cake.

Combine the crab paste, ground pork, and all seasonings listed in section A. Let it rest for at least 30 minutes, then steam. If you prefer a lighter flavor, taste the seasoning by microwaving or sautéing a small piece until cooked. When steaming, cover the bowl with a small lid to prevent water from dripping in and making the surface uneven.

Clean the snails, rub with salt, and remove the black membrane. Sauté minced shallots in hot oil over high heat, add the snails, 1/2 tablespoon fish sauce, 1/2 tablespoon fermented shrimp paste, and 1/2 tablespoon sugar. Stir-fry quickly for 4 minutes, then turn off the heat to avoid making the snails tough.

Blanch the pork blood in boiling water and cut into pieces. Cut the tomatoes into wedges and wash the fresh herbs.

Blanch the rice vermicelli noodles in boiling water, then rinse with cold water to prevent sourness. Slice the pork sausage.

Heat a pan with a little oil, sauté minced shallots with tomatoes and 1 tablespoon sugar. Add the pork blood, fried tofu, scallions, and snails to the broth and bring to a boil. Add the sautéed tomatoes and adjust seasoning to taste.

Assemble and enjoy! Serve with fermented shrimp paste, fresh herbs, lime, and chili. Garnish with scallions and sawtooth herb.

I didn’t make chili sauce today, but it would be even better with it.